Chocberry Sundaes

(Votes: 3)

4 stars - based on 3 reviews

Watch the film then try this delicious new recipe from Local Food Britain member Emma Fuller at Velvet Fig for individual Chocberry Sundaes made by combining chocolate cupcakes with indulgent butter cream and raspberry puree.

Ingredients

Ingredientsforchocolate cupcakes

Makes12cupcakes

170gsoft butter

170gcaster sugar

140gself-raising flour

3largeeggs

85gdrinking chocolate

3tbspboiling water

For thebuttercream topping

200gunsalted butter

400gicing sugar

Fortheraspberry and rosewater sauce

400gfrozen raspberries

100gcaster sugar

3tbspwater

2tsprosewater

Preparation

FOR THE CAKE

Pre-heat the oven to 160 degrees fan and line a 12 hole muffin tin with cases

Carefully measure all the cake ingredients in to a bowl or mixer
Use a hand-blender or a free-standing mixer to mix everything together until the batter is smooth.

Divide between the muffin cases

Bake in the oven for approx. 20 minutes. Test by inserting a skewer in to the cakes and if it comes out clean, the cakes are cooked

Allow the cakes to cool. Unwrap the cakes and cut in half. 9 cupcakes will make 6 sundaes

RASPBERRY SAUCE

Put the raspberries, sugar and water in saucepan, let them simmer until thickened slightly, about 20 mins

Blitz the rapberries until smooth with stick blender

Sieve the sauce to remove the seeds the stir through the rosewater and allow to cool

BUTTER CREAM

Using a hand-blender or free-standing mixer, take 200g soft unsalted butter and mix in 400g icing sugar

Add 3 tablespoons (or to taste) of the cooled raspberry puree. Add this to the butter cream and mix until smooth and fluffy. You are looking for a butter cream that is smooth and soft, but not too loose or runny.

Watch the video to see Emma showing you how to assemble the sundaes then sprinkle with freeze dried raspberries

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